Looks like Bolognaise – texture like Bolognaise – eat with Zucchini spirals or shredded Celeriac – top with a Raw Parmesan – doesn’t taste like Bolognaise though.

I found this a little sweet – I did enjoy it but it didn’t ‘jump’ out at me as amazing like so many other recipes.  One thing is for sure  – this is a very healthful and nutritious sauce – packed with protein… perhaps next time I will go a little easier on the apple cider vinegar or use lemon juice instead.

This recipe has two parts: the tomato sauce and the meat which is a seed mix.  Some of the seeds need soaking – so put them on to soak before you start.

Tomato Sauce… makes about 4 cups…

Place in a food processor the following…

1 cup soaked sundried tomatoes (or if using the ‘in oil’ ones, rinse off the oil)

5 medjool dates, pitted

1/4 red onion

1 Tbsp. Italian herbs

1 clove garlic

2 tomatoes, chopped

1 large carrot, roughly chopped

… process together until lovely and smooth and well combined.  Place in the fridge while you make your seed mix.

Seed Mix…makes 2 cups…

Place in a food processor…

1/2 carrot

1/2 cup fresh parsley

1/2 cup sunflower kernels, soaked for 1 hour

1/4 cup pumpkin seeds, soaked for 1 hour

3 Tbsp. Tamari

2 Tbsp. apple cider vinegar or lemon juice

1 Tbsp. Miso paste

… blend until smooth – you may need to scrap the sides and process a couple of times.

Add to the food processor…

1/4 cup sesame seeds, soaked for 1 hour

1/4 cup hempseeds

…pulse to combine.

To make the Bolognaise Sauce…

Stir together the seed mix and tomato sauce.

That’s it – ready for your celeriac or zucchini pasta.

Ally x

Giving credit where credit is due…

This recipe comes from the Becoming Raw book by Brenda Davis.